In this month's issue

Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.

Big isn't always better and capers are a prime example. They may be small, but these strong-flavoured flower buds pack a piquant punch in pastas, salads and sauces.

Dark green in colour, capers are the unopened flower buds of Capparis spinosa, a plant native to the Mediterranean. Because the caper flower opens with the rising sun, the buds must be harvested between daybreak and sunrise. They're then sun-dried and pickled in brine to develop the capric acid that produces their tart flavour.

Buying

When it comes to capers, smaller is better. The petite non pareilles variety from southern France is about the size of a peppercorn and is considered the world's finest.

Cooking

Used to flavour a variety of sauces, including tartare and rémoulade, capers are also great with cheese, vegetables, chicken, fish and lamb.

Storing

Capers are usually sold in brine. Once opened, store in the fridge ensuring the capers are submerged in brine so they don't dry out.